SARSON KA SAAG

Ingredients:


500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
Asafoetida 1 Pinch
1Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder

Preparation:

· Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
· Chop ginger, garlic cloves and chillies.
· Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool,
grind it to smooth paste.
· Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric
powder. Mix well.
· Add the ground saag and simmer the flame. Cook for few minutes.
· Add the maize flour, red chilli powder, sugar and stir well.


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SPRING ONION PULAO

Ingredients


Basmati rice, soaked1 1/2 cups
Spring onions, sliced6
Oil 3 tablespoons
Cumin seeds 1 tablespoon
Garlic, sliced8-10
Salt to taste
Garam masala powder 1 teaspoon
Lemon juice 1 tablespoon
Spring onion greens, chopped1 cup


Method

Heat oil in a pan and add cumin seeds.
As they begin to change colour, add spring onions and garlic and sauté until brown.
Stir in rice and mix gently.
Add three cups of water, salt, garam masala powder and mix. Cover and simmer until water is absorbed and rice is cooked.
Sprinkle lemon juice and serve hot garnished with spring onion greens.

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UNDHIYO RECIPE

Ingredients:

6 - 8 cloves garlic
3 - 4 baby brinjals
6 -8 potatoes small
1 tsp turmeric powder
5 tblsp oil
100 gms yam (kand)
25 - 30 broad beans (sem fali)
4 green chillies
2 tblsp coconut scrapeda
pinch asafoetida
2 raw bananas
1 cup coriander leaves
2 inch ginger
1 tsp mustard
For Muthiya 1/4 cup Bengal GramFlour (besan)
Salt to taste
1/2 cup Fenugreek Leaves (methi)
1/2 cup 1/2 inch Ginger 1 - 2 Green Chillies1-2 Oil to deep fry Salt to taste

How to make undhiyo :
· Wash, take off and dice potatoes, yam and raw bananas.
· Wash brinjals and slit them into four without cutting the stem.
· Make a paste of garlic, green chillies and ginger and mix cut coriander.
· Mix all the muthiya ingredients except oil and prepare a firm dough.
· Divide into small portions and shape each into one-inch long half-inch thick rolls.
· Deep fry in hot oil, remove and keep aside.
· String beans and cut into one-inch long pieces.
· Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
· When mustard seeds crackle mix in ground masala and broad beans.
· Put the rest of the vegetables in layers one on top of the other.
· Sprinkle salt and turmeric powder.
· Stir fry for five minutes on high flame heat.